Pistachio praline

[Sussan Estela Olaya]

Hi Christofer.

Welcome to the Scoolinary community, and thank you for your question!

For pistachio praliné, pistachios are generally used raw, as caramelizing them during the preparation brings out a softer, more natural pistachio flavor. If you prefer a more roasted flavor, you can lightly toast them before making the praliné, but this is not typical for this recipe.

Follow the recipe instructions and use raw pistachios to achieve the proper texture and flavor for the praliné.

I hope this information is helpful.

Best regards.